Category Archives: Spices
Guest Post: Gosht Shorba by Prerna of Indian Simmer and a Giveaway of her book | Spices and Aroma | Food, Life and Stories
- Vegetable oil
- 2 teaspoon whole cumin
- 1 tablespoon whole brown mustard seed
- 6-12 curry leaves, crushed or torn to release their oils
- ¼-½ teaspoon turmeric powder
- 1 tablespoon fresh grated ginger
- 1 large garlic clove, diced
- 1 medium onion, chopped
- 2-3 medium-large zucchini, cubed or sliced into medallions
- Mixed vegetables, like broccoli or snow peas
- Salt, to taste
Add the oil to your pan turn the heat up to medium heat.
As the oil is heating, add the cumin, mustard seed, and curry leaves and let them cook for a minute or two, taking care not to burn the spices.
Next, add the turmeric and allow it to cook for another minute or so, continuing to stir. (Cooking the turmeric is an important step because raw turmeric is rather bitter, and cooking it helps to cut the bitterness almost completely.)
Add the ginger, garlic, and onions. Sauté until the onions start to get soft.
Add the zucchini and any other vegetables you may like and add salt to taste.
Stir fry until the zucchini just starts to soften. Remove from the heat and serve immediately.
It is important to use whole spice rather than ground. Why? Texture. The problem is that ground spices will make for a very gritty and unpleasant texture, whereas the whole spice will actually add a bit of crunch to the dish. Not to mention that the whole spices have a lot more flavor than ground spices.
Another thing to remember about whole spices is that they will pop like popcorn if the heat is too high.
Keep in mind that turmeric (a yellow powder) will stain anything and everything it touches — including your pans, although it will eventually fade.
Curry leaves can be a bit tricky to find, but I’d recommend going to your local Indian or Pakistani grocery store to find them. But don’t worry if you can’t find them, the dish will be just find them. But seriously, buy the curry leaves if you can. They have an aroma approaching a fresh roasted pepper and add a great dimension to the dish. Very, very nice.
Posted by Austin Food Junkies, Special Contributor
Read more: www.thedailymeal.com